Melt half the chocolate and spread evenly over the base of a foil-lined 30x20cm cake tin. Rest, covered, in the fridge until set. Place coconut, copha, condensed milk and cherries in a large bowl and stir well to combine, add a few drops of food colouring and mix until evenly coloured. Spoon coconut mixture over top of chocolate and use the back of a spoon to press evenly. Refrigerate until set.

Melt remaining chocolate and spread evenly over coconut mixture and return to fridge until set, then cut into bars with a warm knife.

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